Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
At first glance, these bites from the new The Ginger & White Cookbook may look like popovers. Don't be fooled—these miniature "puddings" have a dense, custardy base infused with a toasted caramel flavor. The beauty of the dish is that each serving is composed of ready-made croissants, so all you have to do is whip up a little caramel.
The Ginger & White Cookbook brims with usefulness and completely lacks pretension. From the team behind the eponymous London café, the book is full of the meals and sweets you'd make for someone you love—ideally a very hungry someone you love.
When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch.
How about a little pick-me-up? Paris Pastry Club presents a pared-down version of tiramisu, the classic dessert that blends cream and coffee with the help of spongy ladyfinger cookies. It's sized to serve one, which makes this an easy indulgence to put together any night of the week.
As Paris Pastry Club author Fanny Zanotti herself remarks, there's not much to say about crème brûlée that hasn't already been said. Its mild, creamy sweetness is a true delight; it's rare to find a person who doesn't like it. The recipe simple, but this preparation remains unique: a single serving of crème brûlée, served in its very own ramekin.
There's something so sweet and homey about a simple loaf. Hardy and adaptable, it can be wrapped in plastic and kept for days, or dressed up like it is here, with a spoonful of confit and some cream. This version, from Paris Pastry Club employs Earl Grey tea along with several sorts of citrus to create the finished product. It's lovely with coffee or, of course, tea.
What is a Paris Pastry Club, exactly? A group of well-appointed ladies who get together and discuss desserts? A cabal of pastry chefs who meet in secret to discuss the latest French techniques? As it turns out, it's a little of both.
What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. It bakes up beautifully, a layer of pistachio cream mingling with juice from the mixed selection of fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch.
If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves.
Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor.
Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder.
With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be.
Summer is a season of abundance, and nowhere is that more evident than in summer squash. Mother Daughter Dishes takes spare zucchini, shreds it, and turns it into a moist, indulgent chocolate cake, complete with a matching glaze.
Vanilla wafer cookies make a fine crust substitute in this take on coconut cream pie from Mother Daughter Dishes. There's plenty of coconut in the filling, as well as a toasted layer sprinkled over the fluffy meringue topping. They look especially appealing in their own ramekins, and manage to taste like you spent far more time on them than you really did.
Certainly the easiest dessert in Mother Daughter Dishes, graham cracker bites are little balls of crunchy, toasty sweetness coated in salt-sprinkled chocolate. They barely require any effort, and taste even better after a nice chill in the fridge.
Help yourself to a slice of pudding (and pie) with this old-fashioned treat from Mother Daughter Dishes. A crushed pecan crust is topped with a layer of sweetened cream cheese, then a layer of vanilla pudding, and finally, vanilla whipped cream. It firms up beautifully in the fridge, with a mouthful of textures to please the palate.
Cheryl Najafi presents a collection of dependable, foolproof family recipes in Mother Daughter Dishes: Reinventing Loved Classics. Her mission is to feature familiar dishes with inspired twists, to encourage a generation in need of kitchen confidence. As she reasons, there's no better way to learn and grow than to start with the foods you grew up eating.
Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note.
Black raspberries, tiny gems that they are, are only in season for three weeks during the summer. This recipe from Fruitful captures their tart and tangy flavor in a thick, rich buttercream that adorns spongy, fragrant vanilla cream cheese cupcakes. Each one is finished with a solitary juicy berry, the only garnish they really need.
Jewel-toned slices of sweet nectarines are gently simmered in a mix of spices and white wine for this flaky tart from Daniel Nicholson's recently released Fruitful.
Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence.
Every good cookbook is based on a good story. Fruitful's tells of Red Jacket Orchards, the sprawling farm founded by Joe Nicholson in the 1960s. His son, Brian, spins the tale of a family seeking to escape the suburbanization of Long Island in search of peace and quiet. They found that respite in 110 acres of farmland in upstate New York. The farm produces fruit in spring, summer, and fall; over the years, it has established itself as an award-winning juice producer and become a fixture at Manhattan's Union Square Greenmarket.
Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented.
As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair.
Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it.